(I'm bringing this recipe back up from the archives, but with the addition of my favorite way to top it for the holidays!)
If you were to ask my mother what my most-loved dish was growing up, she would tell you Sweet Potato Casserole. Hands down, it is my favorite way to eat a sweet potato (or two, or three). Traditionally, we always have this dish at Thanksgiving and Christmas, but it also makes a nice side dish for a weeknight meal (especially if you have tons of sweet potatoes to use up).
Here's how to make this easy-peasy dish.
Sweet Potato Casserole
6 medium to large sweet potatoes, cooked, peeled, and mashed
1 cup sugar
1/2 tsp salt
4 TBSP butter
1/2 cup milk
1 tsp vanilla
1 cup light brown sugar1/3 cup pecans, chopped1/3 cup flour4 TBSP butter, melted
Beat cooked potatoes with a mixer to remove some of the sweet potato strings (they will accumulate on your beaters). Add the rest of the ingredients and mix together. Place in a 2 quart dish. To make topping, combine topping ingredients. Crumble on top of sweet potatoes.
Bake dish at 350 degrees for approximately 35 minutes.To cook my potatoes, I normally boil them for approximately 20 minutes, or until fork tender, and then I remove the skins after they've cooled down a bit. If you use smallish-sized sweet potatoes you may want to reduce the amount of sugar called for. :)
Here is the printable version, just for you.